Revision as of 20:40, 16 November 2013

Makes: 1 large cake

Active Time: 40 minutes

Total Time: 1 hour 45 minutes

From: King Arthur Flour

Ingredients

streusel topping

3/4 cup King Arthur Unbleached All-Purpose Flour

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup (about 1/2 can) almond paste, crumbled

1/4 teaspoon almond extract

5 tablespoons cold butter

cake

1/2 cup (4 ounces) soft butter

1 cup (granulated sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon almond extract

2 large eggs

1 2/3 cups King Arthur Unbleached All-Purpose Flour

2/3 cup sour cream

filling

21-ounce can cherry pie filling

glaze

1/2 cup confectioners' sugar

1/4 teaspoon almond extract

2 to 3 tablespoons milk or cream

toasted sliced almonds (optional)

Directions

Step 1

To prepare the topping: Whisk together the flour, sugar, cinnamon, and salt.

Step 2

Crumble in the almond paste, and add the almond extract.

Step 3

Work in the cold butter till the mixture becomes crumbly. Set aside.

Step 4

Preheat the oven to 350°F. Grease and flour a 10" x 10" or 9" x 13" pan.

Step 5

To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.

Step 6

Add the eggs one at a time, beating well after each.

Step 7

Add the flour in thirds, alternately with the sour cream, blending well after each addition.

Step 8

Spread the batter in the prepared pan.

Step 9

Top with the cherries and streusel topping.

Step 10

Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean. Remove from the oven.

Step 11

While the cake is baking, prepare the glaze. Combine the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.

Step 12

Drizzle it over the still-hot coffeecake.

Step 13

Garnish with toasted sliced almonds, if desired. Serve warm or at room temperature.